Name: Ris de Veau à la Financière (Sweetbreads in a Crust)
Cuisine: France
Ingredients: ½ pound veal, ground twice; Chunk of butter; Dash of pepper and of paprika; ½ pound mushrooms, quartered; Prepared vol-au-vent; 1 cup cold water; 1 cup water; drop of red food coloring; 6 cups chicken stock; 4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads; ⅛ pound butter; 4 tablespoons flour; 20 pitted green olives; 2 tablespoons Cognac; 6 tablespoons Madeira; 3 truffles, sliced; ½ teaspoon salt; 5 large egg whites

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ris de Veau à la Financière

Sweetbreads in a Crust

Ingredients

Method

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